Beetroot, lentil, celeriac & hazelnut salad - Good Food Middle East

Ingredients

• 1 large or 2 medium-sized beetroots
• drizzle of extra virgin olive oil
• 175g Puy lentils
• 650ml vegetable stock
• 1 bay leaf
• 2 thyme sprigs
• 1 lemon, juiced
• 400g celeriac
• 35g hazelnuts, halved and toasted
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp red wine vinegar
• ¾ tsp Dijon mustard
• 1 tbsp crème de cassis
• good pinch of sugar
• 4 ½ tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)
• 90ml hazelnut oil